Manchurian Chicken

Manchurian Chicken is a bold and flavorful Indo-Chinese dish that combines crispy fried chicken balls with a rich, spicy, and tangy sauce. Originating from the fusion of Indian and Chinese cuisines, this dish brings together the best of both worlds—crispy textures, aromatic spices, and an irresistible savory-sweet glaze. It’s perfect for dinner when you’re craving something flavorful, hearty, and full of character.

Why You’ll Love This Recipe

This Chicken Manchurian recipe is a restaurant-quality meal that’s surprisingly simple to make at home. The chicken balls are juicy on the inside and perfectly crisp on the outside, while the sauce delivers a delicious balance of heat, tang, and umami. It’s customizable to your spice preference, pairs beautifully with rice or noodles, and makes an impressive yet approachable main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Frying:

• Vegetable oil for frying

For the Chicken:

• 1 lb ground chicken

• 2 garlic cloves, minced

• ½ cup maida (all-purpose flour)

• 1 large egg

• ¼ cup green onions, diced and divided

• 1 teaspoon ginger paste

• 1 teaspoon Tamari, soy sauce, or dark soy sauce

• 1 teaspoon sesame oil

• ½ teaspoon cracked black pepper

• Pinch red pepper flakes

For the Manchurian Sauce:

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 tablespoon canola oil

• 3 garlic cloves, minced

• 1-inch piece ginger, grated

• 1 red chili pepper, minced

• 1 shallot, thinly sliced

• ¼ cup green onion, diced

• 1 bell pepper, roughly chopped

• 2 tablespoons tomato paste

• 3 tablespoons Tamari, soy sauce, or dark soy sauce

• 1 cup chicken stock

• 1 teaspoon cracked black pepper

• Toasted sesame seeds, for garnish

Directions

1. Heat the Oil: Pour about 1 inch of vegetable or canola oil into a wok or large skillet. Heat over medium heat until shimmering.

2. Make the Chicken Balls: In a large mixing bowl, combine ground chicken, minced garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, red pepper flakes, and 1 tablespoon of the diced green onions. Mix until well combined.

3. Form the Balls: Using a medium cookie scoop or your hands, form the mixture into golf ball-sized portions and place them on a baking sheet.

4. Fry the Chicken: Carefully drop the chicken balls into the hot oil. Fry for about 7 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

5. Prepare the Slurry: In a small bowl, whisk together cornstarch and water. Set aside.

6. Make the Sauce: Drain excess oil from the wok, leaving about 1 tablespoon. Add canola oil and heat over medium. Stir-fry garlic, ginger, red chili pepper, shallot, green onions, and bell pepper for 3 minutes until fragrant.

7. Add Flavor Base: Stir in the tomato paste and cook for 1–2 minutes. Deglaze the pan .

8. Add Liquids: Pour in tamari (or soy sauce) and chicken stock. Whisk well and bring to a boil, then reduce heat to a simmer.

9. Thicken the Sauce: Stir in the cornstarch slurry and simmer until the sauce thickens, about 10 minutes.

10. Combine: Add the fried chicken balls to the sauce, tossing gently to coat them evenly.

11. Garnish and Serve: Turn off the heat, sprinkle with remaining green onions and toasted sesame seeds. Serve hot with fried rice, steamed rice, or Hakka noodles.

Servings and timing

Serves: 4 people
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Vegetarian Manchurian: Substitute ground chicken with minced vegetables like cabbage, carrots, and cauliflower.

• Spicy Kick: Add extra chili peppers or a splash of chili sauce for more heat.

• Sweet and Tangy: Mix in a teaspoon of honey or ketchup for a sweeter sauce profile.

• Crispy Coating: Add a tablespoon of cornstarch to the chicken mixture for extra crunch.

• Pan-Fried Option: Instead of deep-frying, shape chicken into patties and pan-fry with less oil.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving too long, as it may make the chicken less crispy. For longer storage, freeze for up to 2 months and thaw in the refrigerator before reheating.

FAQs

What is Chicken Manchurian?

It’s an Indo-Chinese fusion dish made of fried chicken balls tossed in a spicy, tangy sauce flavored with soy, chili, and garlic.

Can I use chicken breast instead of ground chicken?

Yes, you can mince chicken breast in a food processor or chop finely to substitute for ground chicken.

Is Chicken Manchurian very spicy?

The spice level is moderate, but you can adjust by reducing or increasing chili peppers and red pepper flakes.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until cooked through and golden.

What can I serve with Chicken Manchurian?

It pairs perfectly with fried rice, Hakka noodles, or simple steamed jasmine rice.

Can I make this gluten-free?

Yes, use gluten-free soy sauce or Tamari and replace maida with rice flour or cornstarch.

How do I keep the chicken balls from falling apart?

Make sure the mixture is well combined and not too wet. If necessary, add a bit more flour or chill the mixture before shaping.

Can I use store-bought chicken meatballs?

You can, though the texture and flavor will differ slightly. The homemade version is more tender and flavorful.

Why is my sauce too thin?

Simmer it longer or add a little extra cornstarch slurry to thicken.

Can I prepare the chicken ahead of time?

Yes, you can fry the chicken balls ahead, refrigerate them, and then toss them in the freshly made sauce before serving.

Conclusion

Manchurian Chicken is a bold, satisfying fusion dish that combines crispy fried chicken with a tangy, spicy sauce that bursts with flavor. It’s perfect for weeknight dinners or special occasions and is guaranteed to impress. Serve it with fried rice or noodles, and enjoy a delicious taste of Indo-Chinese cuisine from your own kitchen.

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